I decided to send Giada's recipe to the recycling bin and pull out mom's tried and true recipe and make my own changes. The result is pure awesomeness. I brought these to work as brain food for an institute day for my fellow teachers. I left a small container on my table and saved the rest to bring for a large group work day. After about two and a half hours of listening to a speaker we rotated tables for an activity and I came back to find a post-it on the container that read "Please hungry me cookies." Clearly the brain food idea was a good one. They were a huge hit and I left for the weekend with only a few cookies left. They're delicious! Crunchy on the outside, chewey on the inside and packed with delicious cranberries and chocolate - these might be my new favorite cookies. Enjoy!
Oatmeal, Cranberry, and Chocolate Chunk Cookies
Makes 3 dozen
- 2 C flour (I used equal parts all purpose flour and whole wheat flour)
- 1/2 tsp salt
- 1 tsp baking powder
- 1tsp baking soda
- 2 1/2 C old fashioned oats
- 2 sticks of room temperature butter
- 1 C granulated sugar
- 1 C packed light brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 C dried cranberries
- 6 oz chopped semi sweet chocolate
- Preheat oven to 375 degrees and line baking sheets with parchment paper.
- Mix together flour, salt, baking powder, baking soda, and oats.
- Using the paddle attachment on your stand mixer or hand mixer, cream together the butter and sugars until pale and fluffy.
- Mix in the vanilla and eggs.
- Mix in the dry ingredients until incorporated.
- Mix in the cranberries and chocolate until just combined.
- Scoop and roll the dough into walnut sized balls.
- Place on your baking sheet about 3 inches apart and bake for 10-14 minutes.